A few close friends of mine have been asking me for help figuring out what to eat every week. I decided instead of just emailing them that I would turn it into a weekly blog post in hopes of helping my friends and followers. I will be posting my grocery haul every Sunday and what I made for meals that week! I am still trying to work out the kinks and the best approach for these posts so they can be most helpful to you, so please comment below if you have any suggestions on how these posts can be more helpful!
- 2 boxes of lettuce (I always like to get romaine or something similar with a box of baby greens or the supergreens and do a combo of the 2. Makes the salad taste better!)
- 1 cucumber
- Raspberries, Blueberries, Blackberries & pineapple – all organic
- Shredded carrots
- Green Onions
- Bag of Quinoa
- Bag of gluten free lentil pasta (high in fiber and protein!)
- Organic grilled chicken strips (for salads and sandwhiches)
- 2 Avocados
- Carton of Unsweetened Vanilla almond milk
- Can of garbanzo beans (chickpeas)
- Can of Black Beans
- Sprouted corn tortillas
- Ground organic chicken
- Sundried Tomatoes
- Gluten Free Rolled Oats
- Chia Seeds
- Organic Pasta Sauce
- Gluten Free Bread
Since I eat a lot of fresh fruits and vegetables it is pretty standard for me to go to the grocery store 2-4 times a week, depending on my needs. The photo above is from my first trip on Monday, but I ended up having to go back a few times later in the week for a few items.
I like to make overnight oats because they are ready and waiting for you in the fridge when you wake up. This really helps for when you know you are going to have a busy morning and not a lot of time to make breakfast. I already had the oats and chia seeds on hand to make these. Both ingredients are staples in my pantry. I had either hot oatmeal that I sweeten with my banana trick or overnight oats every morning this week and then a protein shake after I worked out. (A scoop of chocolate or vanilla organic whey mixed with water and half of a frozen banana.)
Over the weekend I stayed with my boyfriend and he did not have oats so I improvised and made breakfast quinoa! Make the quinoa as normal but with almond or coconut milk instead of water and I added half a banana in with it while it was on the stove. The banana sorta melts, carmelizing and gives the quinoa (or oats) a really sweet and delicious taste. I then topped with blueberries and almond butter.
Lunch was lots of salads this week. The trick to a great salad that you actually enjoy is the add ons and the dressing! I have recently re-discovered my love for sundried tomatoes and have been putting them in my salads all week! I also really enjoy cilantro and jalapenos in my salads. Adds a nice kick to them!
Greens with shredded carrots, cilantro, avocado, chickpeas with tuna & dill and an oil free balsamic dressing I found at whole foods. (or you can make your own)
Greens, shredded carrots, quinoa, cucumber, organic chicken, green onion, sundried tomatoes and grape tomatoes with my secret jalapeno, cilantro dressing
Greens, shredded carrots, sundried tomatoes, cucumber, avocado and lemon herb dressing (from whole foods). I added some organic chicken on top
The rest of my lunches this week were similar salads and one day I had Chipotle. (Brown rice bowl with black beans, light chicken, mild & medium salsa, guacamole and lettuce)
Pesto quinoa (I just made quinoa like normal and put a homemade pesto sauce on top) with baked halibut.
Another night I had 2 fried eggs over gluten free toast with avocado. I was too hungry to snap a photo….whoops!
Thursdays are always Taco night at my bosses house (I cook for him and his 3 children)! I got a pound of organic ground chicken and cooked it with Trader Joe’s taco seasoning (I recommend this brand because it’s delicious and doesn’t contain MSG like most of the taco seasonings you find at the grocery store). I used organic sprouted corn tortillas, organic black beans, and topped them with organic cheese and guacamole! These are always a favorite with my boss and his kids!
Friday & Saturday night I went to dinner with my boyfriend. (A nice farm to table spot one night and Indian with his family the next night- I LOVE me some curry).
Sunday night I made the red lentil pasta (posted in my grocery haul pic). This pasta is a new discovery for me and I LOVE it. The pasta is made with red lentils, so not only is it packed full of fiber and protein but it’s gluten free and doesn’t compromise on taste. My boyfriend I both equally enjoyed it and he is not gluten free! I topped the penne with my favorite Eden Organic Pizza/Pasta sauce and red pepper flakes to add a little spice.
I hope this helps some of you. Please comment below if there is anything I can do that will make this more helpful for you!